Gorgonzola Dolce (Italy)

Gorgonzola Dolce (Italy)

  • $7.75


Meaning "sweet" in Italian, Gorgonzola "Dolce" was developed after World War II, largely in response to the demand for a milder cheese. The production process is almost identical to Gorgonzola Naturale, and both styles must be made according to the DOP (name protection) regulations. Cow's milk for production must come from one of the designated provinces in Piedmont or Lombardy, and the cheese must also be made within that area. About 60 dairies, ranging from small family operations to giant industrial concerns, produce Gorgonzola.

The main difference between Dolce and Naturale is their age. Gorgonzola Dolce matures for about two months, whereas Gorgonzola Naturale is aged for at least three months and often longer. For both styles, milk is inoculated with penicillin spores to induce blue veining, but the Dolce requires a less intense penicillin culture.